Squash with honey and raisins

    40 min

    Butternut squash is a real winter treat. Meltingly sweet and moreish, it is so good cooked with warming Moroccan flavours.

    1 person made this

    Serves: 6 

    • 1 butternut squash, peeled, seeded and cubed
    • 2 onions, chopped
    • 2 garlic cloves, crushed
    • 100ml vegetable stock, hot
    • 2 tsp ras-el-hanout spice mixture
    • 50g raisins
    • 2 tsp honey
    • salt and freshly ground black pepper
    • a few fresh chives to garnish (optional)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Put the squash, onions and garlic in a saucepan, pour over the stock, then cover and cook gently for 15 minutes.
    2. Sprinkle the vegetables with the ras-el-hanout spice mixture and add the raisins and honey. Season with salt and pepper, stir well, then cover and cook gently for a further 10–15 minutes until the squash is tender and the stock has evaporated. Serve hot, garnished with chives, if liked.


    *Ras-el-Hanout is a Moroccan blend of aromatic spices including allspice, aniseed, cardamom, cloves, cumin, ginger, nutmeg and orris root – many of which are said to have aphrodisiac properties. You'll find it in the herbs and spices section in larger supermarkets.
    *When ready to serve, add a little butter and perhaps a few whole almonds.
    *This would be good served with grilled lamb chops, chicken or sausages.

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    Reviews in English (1)


    Average, 2tsp Ras-el-Hanout was way too hot for me and thats pretty much all I could taste! Might depend on the blend u have, or your tastebuds... Nice idea. If I made it again would use less spice and leave out the raisins.  -  03 Jun 2010